1 cup old fashioned dry grits
4 cups water
1 - 2 ears of corn
2 green onions
1 - 2 avocados
1 package tempeh
3 tablespoons nutritional yeast
1/4 cup coconut aminos (you can use soy sauce as well, but skip the extra salt if you do)
1 teaspoon minced garlic
2 teaspoons liquid smoke
2 tablespoons maple syrup
1 teaspoon smoked paprika
salt and pepper to taste
1/3 cup chopped cilantro
Cook grits according to package instructions.
Turn oven on broil and place shucked and cleaned corn on a baking pan. Once the oven is hot and the coils are red, place the pan in the oven and let the corn cook a few minutes. You just want it to get some nice color on the corn. Carefully remove the pan and turn the ears of corn using some tongs. Place back in the oven and let the other side cook a few minutes. Allow the corn to cool before cutting it off the cob using a sharp knife. I like to prop the ear of corn in a bowl and cut down the cob. The bowl helps hold the corn and catches the kernels.
While the grits are cooking, cut tempeh into cubes. Whisk aminos, maple syrup, liquid smoke, garlic, paprika in a shallow dish and add the tempeh. Toss to coat.
Heat a large skillet over medium heat. Add the tempeh along with the marinade. Allow the tempeh to cook for about 5 - 7 minutes, turning each piece until each side is a little crisp and all of the liquid has been absorbed.
Dice onions, tomatoes, and avocados.
Mix in nutritional yeast with the cooked grits along with salt and pepper to taste.
Assemble bowls by adding a few scoops of grits. Top the grits with the tempeh, corn, tomatoes, onion, and avocados. Garnish with cilantro.